# What You Need:
→ Pretzel Crust
01 - 1 cup salted pretzels, finely crushed
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Peanut Butter Filling
04 - 1/2 cup creamy peanut butter
05 - 2 tablespoons unsalted butter, softened
06 - 1/2 cup powdered sugar
07 - 1/2 teaspoon pure vanilla extract
→ Chocolate Topping
08 - 1 cup semi-sweet chocolate chips
09 - 1 tablespoon coconut oil
→ Decoration (optional)
10 - Colored sprinkles
11 - Flaky sea salt
# Steps:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed pretzels, melted butter, and granulated sugar in a medium mixing bowl until evenly moistened.
03 - Spoon approximately 1 tablespoon of the pretzel mixture into each liner and press firmly to form an even base.
04 - Freeze the pretzel bases for 10 minutes to set.
05 - In a separate bowl, beat peanut butter, softened butter, powdered sugar, and vanilla extract together until fully smooth.
06 - Place about 1 tablespoon of the peanut butter mixture onto each chilled pretzel crust and smooth gently with a spoon.
07 - Using a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between bursts, until glossy and smooth.
08 - Spoon melted chocolate over each peanut butter layer to fully cover.
09 - Garnish with colored sprinkles or flaky sea salt if desired.
10 - Refrigerate for at least 30 minutes or until the chocolate is set.
11 - Keep refrigerated until ready to serve.
